Pastramized Beef

1. 1

   Mix the salt, saltpeter, spices and sugar together and then rub into the Beef forcing it into the meat.

2. 2

   Set into a pan, cover closely, and put into the refrigerator or a very cool place.

3. 3

   Turn every few days for 3 weeks, then smoke over a barbecue pit or in a smokehouse -- over very low heat for 4 hours.

4. 4

   It will keep well for some time in a cool place.

5. 5

   To prepare, cover with cold Water and cook until tender.

6. 6

   The length of cooking time depends on how long it was smoked.

7. 7

   A large goose may be also treated this way to make a delicious treat.

* Per serving · 4 servings · Values may vary.

No additional tips available.